Potstickers (Chinese Dumplings)

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Rasa Malaysia


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1/2 pound ground pork

5 medium size shrimp

1 (big) leave napa cabbage (finely cut)

Some chopped cilantro leaves

3 dashes white pepper powder

1 teaspoon shaoxing wine or Japanese sake

1/2 teaspoon sesame oil

1/2 teaspoon salt

2 inches ginger (grated)

1 pack potsticker skin (choose the thickest brand)

Oil for pan-frying

1/2 cup water

Chinese black vinegar or Japanese rice vinegar (for dipping)

2 cups all-purpose flour

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